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1
Pour oil into a fryer or pot and heat to 375 degrees F.
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2
Cut hot dogs in half and push a small stick 3/4 way into it.
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3
(Wooden skewers cut it half or small popsicle sticks work just fine.)
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4
Coat hot dogs in corn starch and dust or wipe off with your finger to get a thin, even coating.
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5
(Too much cornstarch means the batter wont stick!)
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6
Set aside.
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7
In a large bowl, stir all dry ingredients together in a bowl.
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8
Create a well in the middle and pour in egg and milk.
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9
Stir slowly until batter is thick and mixed evenly.
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10
Slowly dip a prepared hot dog into the batter and hold it there about 5 seconds.
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11
Very slowly remove hot dog from the batter to keep it coated entirely.
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12
If you can start to see parts of the hot dog as you remove it from the bowl, spoon more batter over to coat entirely.
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13
Rotate coated hot dog over the bowl to remove any excess batter and then slowly and carefully drop into hot oil.
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14
Fry 46 minutes, rotating occasionally for an even fry until batter is a deep golden color and the hot dog is hot.
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15
You can fry as many corn dogs as you like per batch as long as the temperature of the oil does not drop below 350 degrees F.
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16
Serve immediately with ketchup and mustard.
